Instructions: Combine the bacon fat, andouille and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon. When the pork sausage has browned, add the onions, celery, peppers and garlic; cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the crawfish (thawed if frozen) and cook for 2 minutes. Transfer the mixture to a large mixing bowl. Let cool.

Add remaining ingredients to the bowl, stir until well combined. Spoon the dressing into a large heat-proof dish that has been buttered. At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a pre-heated 350-degree oven until it is piping hot and golden brown, 25-30 minutes.